Coffee Origin
Compare 11 current Guatemala specialty coffees from independent UK roasters by process, tasting notes and price.
Sorted with featured coffees first.
11 coffees
A natural Catuai from Felipe Contreras at Finca Gascon in Antigua, fermented in GrainPro bags before drying. Raspberry, cognac, and a smooth finish bring vivid red fruit and subtle boozy sweetness.
Guatemala — Santa Irene Catuaí Catuaí is a cornerstone varietal of contemporary coffee production, prized for its resilience as much as its quality. While often associated with dependable everyday coffees, lots like this show just how expressive the variety can be when grown in exceptional conditions. A classic washed process brings clarity and structure to the cup, revealing vibrant citrus, rounded sweetness and a lingering, syrupy finish.
A natural Gesha from Santa Irene in Coban, shaped by the region with constant mist, rainfall, and slow cherry development. Pomegranate, jasmine, and a tea-like finish make it bright, floral, and composed.
Guatemala — Santa Irene Sidra Originally derived from Bourbon, Sidra has fast become one of the world's most sought-after coffee varieties, prized for its vibrant fruit character and remarkable complexity. Here, a traditional washed process allows those qualities to shine, producing a cup with exceptional clarity and a mouthwatering finish, where bright tropical fruits are balanced by delicate floral notes.
A washed Guatemalan coffee from Maria Ramirez Vargas at Tzun-Witz in Huehuetenango, bringing red berry, floral, and nectarine notes.
A washed Caturra and Catuai lot from Catarina Ramirez at Yinta Witz in Huehuetenango, Guatemala. Creamy body, stewed rhubarb and honey notes make it a sweet feature espresso that also works well with milk.
A natural Catuai from Fredy Orantes at Buena Vista in Guatemala's Fraijanes region. Candied pineapple and caramel notes give it a jammy, sweet filter profile.
A washed Guatemalan coffee from Finca Filadelfia in Antigua, one of the region's historic farms. Volcanic soils, shade growing, and careful production shape a balanced, complex cup.
A washed Bourbon and Caturra lot from Finca Filadelfia in Antigua, Guatemala, sourced through Coffee Bird. Selective harvesting, fermentation, washing, and careful drying create a clean, vibrant cup.
A Guatemalan sugarcane decaf sourced through Coffee Bird from farms around Atitlan. Muscovado sugar, baked plum, and hazelnut notes make it sweet, complex, and comfortably full-bodied.
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